How To make Carrot Souffle
1/2 cup crushed corn flakes
or walnuts
3 tablespoons brown sugar
2 teaspoons butter :
room temperature
FOR THE SOUFFLE: 1 pound carrots, cooked -- until tender
3 eggs
1/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 cup (1 stick) butter melted
Dash of nutmeg Pinch of salt :
(optional)
Preheat oven to 350 degrees.
For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter. Set aside.
Puree the cooked carrots and the eggs in a blender (do not use a food processor). Add the sugar, flour, vanilla, butter, nutmeg and salt and blend. Pour into a 1 1/2-quart pan or souffle dish and bake for 40 minutes. Spread the topping over the souffle and bake 5 to 10 minutes longer, until the topping is lightly browned.
Per serving: 383 calories, 6 gm protein, 46 gm carbohydrates, 20 gm fat, 152 mg cholesterol, 11 gm saturated fat, 177 mg sodium
The Washington Post
How To make Carrot Souffle's Videos
CARROT SOUFFLE | EASY THANKSGIVING SIDE DISH | EASY HOLIDAY RECIPE
CARROT SOUFFLE | EASY THANKSGIVING SIDE DISH | EASY HOLIDAY RECIPE
Carrot Souffle
Recipe from Allrecipes.com - Picadilly’s Copycat Carrot Souffle
Carrots, 1 lb- I buy the mini bag
Butter, 1/2 stick
3 eggs
Vanilla extract, 1 tsp
all-purpose flour, 3 tbsp
baking powder, 1 tsp
sugar, 3/4 cup
Preheat oven to 350F. Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in butter,Cvanilla extract, and eggs. mix well. Add baking powder, salt, and sugar together. Stir into the carrot mixture and blend until smooth. Transfer to the prepared casserole dish. Bake for 45 minutes
ORIGINAL RECIPE CREATOR: @allrecipes
#easythanksgivingrecipes #thanksgivingsides
Carrot Souffle with Michael's Home Cooking
Do you like carrots? You will love this Carrot Souffle. It tastes so much like sweet potato casserole that if you put pecans on top, you might fool your family. What a great holiday addition this would make. Serves 6.
Ingredients:
2 pounds carrots
3/4 cup sugar
3/4 teaspoon coarse grind salt (1/2 teaspoon table salt)
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons vanilla extract
3 eggs
2 Tablespoons all purpose flour
1 stick butter (1/4 pound)
powdered confectioners sugar
Boil your carrots till tender and very soft, about an hour.
Drain your carrots well, then mix your warm carrots with your sugar, salt, baking powder and vanilla extract.
Whip until smooth, then add your eggs and mix.
Add your flour and mix.
Add your butter and mix.
Pour into your casserole dish, I used an 8 X 8 dish.
Bake for 55 minutes @ 350F
Add your powdered sugar just before serving.
Thank you for watching!
I do think you could cut the sugar down to 1/2 cup.
Also you could cut the butter by half as well to make this a bit more healthy. But it was so very good using the full amounts.
Again, thank you for watching!
===========================================
Explore My Video Recipes
===========================================
Here is a list of my videos in categories:
I usually upload a new video on Saturday mornings, if you subscribe you can keep up with my new videos. You can also set up email notifications when subscribing.
How To Make Carrot Soufflé
Hey y’all! Today’s video is a recipe for carrot soufflé! This is a sweet side dish that is great with any entree! Thanks for watching ????
Thanks for watching!! Please subscribe for more recipes!!
Bakers Joy Non-Stick Spray
Veggie Wash:
Miracle Peeler:
Ingredients:
2 lbs carrots
2 tablespoons flour
1 1/2 teaspoon baking powder
1 cup white granulated sugar
1/2 cup light brown sugar
1 stick butter
4 eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
2 1/2 tablespoons vanilla
Please subscribe to my channel here:
Don’t forget to like this video, and hit the notification bell ???? so you don’t miss out on any of my uploads!
Please follow me on Instagram:
Tashondarenaeonyoutube
CARROT SOUFFLÉ / MADE FAMOUS BY PICCADILLY CAFETERIA / VEGETABLE OR DESSERT
Here's all you need to know about making CARROT SOUFFLÉ.
Carrot Soufflé is a delicious dish that was made famous by Piccadilly Cafeteria.
I'm sure if you ate this at Piccadilly, you will not recognize it because their soufflé was made in advance and never as fluffy as when you make it at home.
Follow this recipe to make a fantastic Carrot soufflé.
INGREDIENTS
3 POUNDS FRESH CARROTS PEELED AND CUT INTO 1 PIECES
6 JUMBO EGGS
1 1/2 STICKS BUTTER SALTED
1/3 CUP HEAVY WHIPPING CREAM
1/3 CUP FLOUR ALL PURPOSE
1 TBSP. BAKING POWDER
1 TSP. VANILLA
2 CUPS BROWN SUGAR
1/4 TSP. NUTMEG
1/2 TSP. KOSHER SALT
Confectioners Sugar for topping
COOKING INSTRUCTIONS
STEAM OR BOIL CARROTS
PROCESS WITH BUTTER TO CREATE THE PUREE
MIX IN ALL OTHER INGREDIENTS (NOT CONFECTIONERS SUGAR)
POUR INTO A GREASED 9X13 CASSEROLE DISH
BAKE AT 350 DEGREES F FOR 1 HOUR.
Chef's Notes: The secrets to making this very successful.
1. Cut carrots small
2. Steam or boil carrots until very soft
3. Use a food processor to turn the carrots into a puree.
4. Use a mixer to mix all ingredients together
If you want to impress your guests, pull the soufflé out of the oven in front of them because it will have risen to it's maximum amount. Otherwise, it's flavor will do the rest!
Episode 316: Southern Candied Carrot Soufflé ????
#ellenshomemadedelights #sidedish #carrotsouffle #thanksgiving #southernfood
Hello and Happy Thanksgiving my Friends!
Today I am making the Classic Sweet Potato Soufflé but with a Twist, I am using Carrots in place of Sweet Potatoes. It is so light, airy, fluffy, flavorful, and topped with Mini Marshmallows! Everyone will enjoy this Side Dish and it’s a great new addition to your Thanksgiving Dinner. It will be a crowd pleaser.
I did a 1/2 a recipe in the video but you may do the full recipe.
Cook’s Note: You may also top the Soufflé with Pecans, walnuts,crushed corn flakes, or crushed cherrios. You may also use a food processor instead of hand mixer.
Ellen’s Thanksgiving Recipes Playlist:
Ellen’s Homemade Self Rising Flour Recipe:
Ellen’s Homemade Pumpkin Pie Spice:
Full Recipe
2 pounds frozen crinkle cut carrots
1 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup white sugar
1 cup self rising flour
1 tsp pure vanilla extract
1 tsp pure orange extract
1/2 tsp pumpkin pie spice
4 large eggs, beaten
1/4 cup evaporated milk
3/4 cup all purpose flour
Mini Marshmallows, for garnish
Half Recipe
1 pound frozen crinkle cut carrots
1/2 tsp salt
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup white sugar
1/2 cup self rising flour
1/2 tsp pure vanilla extract
1/2 tsp pure orange extract
1/4 tsp pumpkin pie spice
2 large eggs, beaten
2 tbsp evaporated milk
6 tbsp all purpose flour
Mini Marshmallows, for garnish
Preheat Oven to 350 Degrees
Half Recipe: Grease a Square Pan with Cooking Spray or Butter and set aside.
Full Recipe: Grease a 9x13 inch long baking pan with Cooking Spray or Butter and set aside.
In a large pot of 4 cups of water (for full recipe) 2 cups of water (for half recipe), add salt and bring to a boil. Add the carrots and cook according to the package in the back. Drain and cool slightly in a large bowl then mash them using a potato masher. Then using a hand mixer, mix until well combined (scrape the bowl occasionally). Add butter to the carrots and mix until incorporated then add sugar, self rising flour, vanilla and orange extract, and pumpkin pie spice and mix again until well combined. Add in eggs and evaporated milk to the carrot mixture and mix again until well combined. Stir in all purpose flour then continue mixing until well incorporated. Pour Carrot mixture into the greased pan and spread evenly. Garnish with marshmallows on top. Bake for 1 hour until it puffs up high and doesn’t jiggle when you shake the pan. (Don’t shake pan to hard, the soufflé will fall). Remove from oven and enjoy.
Previous Video
Sweet Potato Gooey Butter Cake:
For Business Inquiries and Social Media
-Email: ellenshomemadedelights@gmail.com
-Facebook: facebook.com/ellendelights
-Instagram: instagram.com/ellendelights
-Snapchat: chefbrittany17